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K&L Staff Recommendations
Montechiara Prosecco DOC $9.99
This has become a go-to favorite for customers and staff at K&L. Priced at a level that allows for corks to pop any old time it suits you, the Montechiara phenomenon continues to gain followers by the hour. See for yourself why this value sparkler is getting so much attention.
91 points Wine Enthusiast: "Delicately scented, this alluring sparkler opens with aromas of white flowers and freshly picked orchard fruit. The vibrant, linear palate delivers crisp apple, pear and a citrus note accompanied by racy acidity and an elegant perlage. (KO)" (12/2015) James Suckling: "This is round and delicious with candied-apple and lemon aromas and flavors. Full-bodied, fresh and clean. Drink now." (10/2015) Robert Parker's Wine Advocate: "Breaking with tradition, the non-vintage Valdobbiadene Superiore di Cartizze Brut highlights this special single vineyard but offers no residual sugar. This sparkler is lean and tight ...Read More »
90 points Wine & Spirits: "There's a hint of complexity in the interplay between this wine's gentle sweetness and crisp acidity, like biting into a freshly picked ripe pear. It's lean and focused, a match for warm goat cheese on crostini." (12/2009) Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Extra Dry is a featherweight Prosecco displaying light, crisp, grapefruit and citrus notes, pure flavors, good acidity and a zesty, but not overly aggressive effervescence. Enjoy it over the next year. (RP)" (6/2014) Wine Enthusiast: "This offers aromas of wisteria, jasmine, white stone fruit and a whiff of almond. ...Read More »
90 points Wine Enthusiast: "*Best Buy* Delicate aromas of white flowers, stone fruit and pear lead the way. On the palate, a core of green apple and citrus is carried by vibrant, fresh acidity. Small, lively bubbles lend finesse. (KO)" (12/2015) Jancis Robinson: "Quince, herbs and a touch of aspirin. This really has a lot more fruit depth than most Proseccos at this price. Medium dry but finishes fresh. Well priced, just a slight sensation of boiled sweets on the finish – but I’d rather this than the more bland style that seems so common now Prosecco is everywhere." (11/2015) Wine Spectator: "A clean Prosecco, with appl ...Read More »
Although I’ve always liked Soave, I never really "got" what was going on until I visited for four days in September 2014. I toured the Soave Classico region, which is a different DOC from "regular" Soave, and was just blown away by the stunning vineyards and the incredible soils of the extinct volcano that encompasses it. One of the most unique producers we visited there is Le Battistelle, a very small winery that’s been growing grapes for generations but has only begun to bottle its own wine in the last decade. (Greg St. Clair, K&L Italian wine buyer) V... Read More »
Tenuta Novare is a single estate that was puchased by Bertani in the middle of the 20th century and bottled under the Bertani label. This 2013 Ripasso is bottled from Novare's single estate vineyard which is located in the heart of Valpolicella Classica. Made from 80% Corvina Veronese and 20% Rondinella grapes, which were harvested at the end of September and immediately fermented in steel tanks. After the estate's Amarone fermentation was complete in March, the Ripasso wine underwent a secondary fermentation on the skins of the Amarone. The finished Rip... Read More »
Amicone is made from predominantly Corvina grapes (same grapes that go into Amarone) but are dried for a shorter period and on the vine not on mats like Amarone. The wine is fermented in stainless steel and then aged in French oak tonneaux for 8 months. The result is an easy drinking full-bodied red that has lots of rich soft, smooth texture.
Although I’ve always liked Soave, I never really “got” what was going on until I visited for four days in September 2014. I toured the Soave Classico region, which is a different DOC from “regular” Soave, and was just blown away by the stunning vineyards and the incredible soils of the extinct volcano that encompasses it. One of the most unique producers we visited there is Le Battistelle, a very small winery that’s been growing grapes for generations but has only begun to bottle its own wine in the last decade. (Greg St. Clair, K&L Italian wine buyer)
For three generations, Costaripa has been producing quality rose wines from the Lake Garda area in the Lombardy region.
90 points Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Particella 68 comes from a hillside vineyard planted with 40-60-year-old Glera vines in rocky soils. It reveals more minerality along with honeyed grapefruit and apple-like fruit. Crisp and light-bodied with more intensity and flavor than its sibling ... (RP)" (6/2014) 90 points Vinous: "Bright straw-green. Sexy, clean aromas of floral white peach, apricot and tangerine. On the palate, soft citrus and pineapple flavors are enlivened by vibrant acidity and nicely extended on the creamy, luscious back end. (ID)" (9/2011) Jancis Robinson: "Very different ...Read More »
A familiar-looking bottle even if you haven't seen it before, Tenuta Novare was puchased by Bertani in the middle of the 20th century and bottled under the Bertani label. This 2011 Amarone is bottled as Novare's single estate vineyard which is located in the heart of Valpolicella Classica. Comprised of 80% Corvina Veronese and 20% Rondinella, grapes were air dried after harvest in the second week of September until being pressed in mid-January once the withered and rich character of Amarone was realized. After a long and cold maceration and fermentation,... Read More »
Wine Spectator: "Fresh earth and leather accents are layered with a snappy note of cherry and hints of pekoe tea and dried cranberry in this tangy red. Medium-bodied, with an aromatic, herbal finish. Drink now through 2023. 3,700 cases made. (Web Only - 2015)"
This classic blend of Corvina, Rondinella, and Molinara was vinified according to tradition for the Amarone Riserva style and aged for a minimum of four years in oak casks. It is characteristically bold in flavor, with a rich, silky midpalate and lingering taste of chocolate and dried cherries. A full-bodied wine, this pairs well with rich dishes like red meat, game, and strong cheeses. It is also a nice treat to enjoy after dinner on its own or with cheese or chocolate. Decanting or opening the wine at least a half hour before consuming is recommended i... Read More »
Robert Parker's Wine Advocate: "The 2012 Valpolicella Ripasso Classico Superiore is a simple wine that remains within safe, or not particularly aspirational, thresholds of intensity and complexity. "Fresh and easy", sum up the wine and its pretty bouquet of dried rose petals, spice and candied cherry. (ML)" (12/2014) K&L Notes: From the winemaker: "This wine is the product of the fermentation of Valpolicella Classico on the pressed grapes of Recioto and Amarone that are still full of sweet wine. The result is a high quality long lasting wine with strong and decisive characteristics and an intense b... Read More »
Corvina 70%, Molinara 5%, Rondinella 25%. After harvest, the grapes were loaded onto special racks where they were allowed to dry at room temperature in a ventilated room for three months. This process reduced the original weight of the grapes via dehydration, in turn concentrating the flavors. After pressing and fermentation, the wine spent two years in barrique before being bottled and allowed to age a further year before release.
Wine Enthusiast: "Aromas of apple, delicate white flowers and a whiff of chopped herbs lead the way. The round palate offers creamed pear, yellow peach and candied lemon drop alongside firm acidity and a creamy mousse. (KO)" (12/2015) K&L Notes: This sparkling white wine was obtained, as you might guess by the name, from the Prosecco grape using the Charmat method in autoclave. It is the epitome of Prosecco, where the harmony of its elegant body is accompanied by a delicate bouquet. The freshness and fragrance of this wine, together with a fine and persistent perlage, make it ideal fo... Read More »
The finest wine in the stable at Corte Rugolin, the Monte Danieli Amarone is sourced from a 60 year old vineyard with excellent sun exposure. It is made from 55% Corvina, 15% Corvinone, 5% Rondinella, and a balance of the other local varieties Olinara, Dindarellla, Oseleta, and Croatina. Harvest began in September and the grapes were loaded onto special racks where they were allowed to dry at room temperature in a ventilated room for three months. This process reduced the original weight of the grapes by 35-40% via dehydration, in turn concentrating the ... Read More »
2012 Vignalta Manzoni Bianco ‘Agno Casto’ Riserva Vignalta The indigenous Veneto variety Manzoni Bianco was created in the 1930s by Professor Luigi Manzoni of the enology school in Conegliano by crossing Pinot Bianco with Riesling. Fermentation for stainless steel; Aged 10 months in steel tanks and 6 months in bottle
You should know that the folks behind this newish label are none other than the children of the famous Amarone producer Bruno Coati. This one is impeccably balanced and rich, with layers of coffee, toffee, nuts, berries and earth. A rising star of the region, and already a frequent Gambero Rosso favorite, try this autumnal red with poultry and long-cooked meats, or a rich traditional lasagne.
Made from Corvina Veronese, Corvinone, and Rondinella. After harvest, the grapes are dried for at least 4 months resulting in at least 40% must weight loss. The grapes are then macerated for 30 days, then aged in oak 24 months with maturation in bottles for a further six months.
Wine Enthusiast: "Here’s a cheerful Prosecco Brut (in bright green packaging) with distant aromas of stone fruit, melon, kiwi and white stone. It offers creamy foam and a soft approach on the palate followed by lively acidity." (7/2009) K&L Notes: Franceso Drusian is the third generation of his family to make wine from the Prosecco grape, but the first to make sparkling Prosecco, which he has been doing since 1986. He cares for his vineyards in Conegliano and Valdobbiadene biodynamically, and this comes through in his wines. This Prosecco shimmers in the glass, casting glints of gold ... Read More »
Inventory: San Francisco
Bellini is a cocktail which, according to the original recipe, is composed of two parts of sparkling wine, one part of white peach juice (obtained from select, perfectly ripe peaches) and a few drops of wild raspberry. It is a classic aperitif, with an alluring peach fragrance. Bellini, estate-bottled in clear, satin-finished glass bottles, is the result of the fruit drink processing technology perfected by Canella after many years of long and scrupulous research, which guarantees its natural character. It is best enjoyed chilled.
Inventory: Redwood City
Wine Spectator: "Fresh and floral, with apricot, grapefruit granita, candied ginger and stone notes. Lightly creamy, presenting a lingering, tangy finish of melon ball and spice. Garganega with Chardonnay and Sauvignon Blanc. Drink now through 2017. (AN)" (10/2015)
90 points Wine Enthusiast: "This opens with attractive floral aromas of Spanish broom, acacia and chamomile while the bright palate offers white peach, green apple and citrus. Brisk acidity gives it a crisp, clean finish while a note of white almond signals the close. Small persistent bubbles add finesse. (KO)" (10/2015) K&L Notes: At K&L we give this wine two thumbs up and three stars for value. On the nose, there are generous notes of apples, peaches, tropical fruits and pear blossom. It’s wonderfully balanced and elegant, with a pleasurable spiciness. The palate is rich and creamy, with pret... Read More »
Starting in 1963, the Venturini family has made vintage after vintage of stunning wines from the Valpolicella DOC.
2004 Giuseppe Quintarelli Valpolicella Classico Superiore
Bid on this 4-bottle lot of 2004 Giuseppe Quintarelli Valpolicella Classico Superiore. The reputation of the estate of Giuseppe Quintarelli is simply legendary. Their beautifully crafted wines are celebrated worldwide and naturally the Amarone gets most of the prestige. But the Valpolicella Classico Superiore deserves just as much recogntion for delivering an excellent performance at a much more attainable price than the prestigious Amarone wines. This value is even more pronounced in a particularly fine vintage like 2004. Fruit for the Valpolicella Classico Superiore is sourced from the same 11 hectares of estate vineyard as the Amarone wines, with vines planted in limestone and basalt soils and averaging 30 years old. A ripasso wine, the grapes are crushed immediately after harvest and fermented on indigenous yeast. The wine is held until February when it is racked onto the must and lees of the Amarone wines, which begins a second fermentation and the wine gains further extraction f
This lot contains the following items:
2004 Giuseppe Quintarelli Valpolicella Classico Superiore (qty: 4)
Auction Start Date: Sep 29 2016 1:30PM PT
2004 Giuseppe Quintarelli Amarone della Valpolicella Classico
Bid on this bottle of 2004 Giuseppe Quintarelli Amarone della Valpolicella Classico (96VN). Vinous: "The 2004 Amarone is a powerhouse. Over the last year, the 2004 has completely shut down, so readers will have to be patient. The silkiness and allure the 2004 showed when it was first bottled is there, but the fruit is presently hiding beneath a wall of imposing structure. Dried flowers, lavender, sweet tobacco and cedar are some of the notes that add complexity on the finish. (AG)" (07/2015)
This lot contains the following items:
2004 Giuseppe Quintarelli Amarone della Valpolicella Classico (qty: 1)
End Date: Oct 4 2016 1:30PM PT
92 points Vinous: "Black cherries, plums, graphite, tapenade, melted road tar and game hits the palate as Romano Dal Forno's 2009 Valpolicella Superiore shows off its personality. The 2009 brings together the signature richness of a wine made from 100% dried fruit with distinctly wild, almost Syrah-like overtones. Inky and intense, with considerable tannic backbone, the 2009 is really more of a junior Amarone than a Valpolicella. Readers will want to give this super-expressive wine another few years in the cellar, but there is a lot to like, even today. (AG)" (7/2015) 91 points Wine Spectator: "A dens ...Read More »
Made with 100% Moscato Giallo, the grapes are picked early to ensure good acidity. The resulting dessert wine is made in the "passito" tradition, with the grapes put out to dry in order to dehydrate the grapes and concentrate the sugars. After approximately four months of drying, the grapes are then crushed, pressed and fermented for a minimum of one year in oak barrels.
Inventory: Redwood City
2008 Dal Forno "Monte Lodoletta" Valpolicella Superiore
Bid on this 3-bottle lot of 2008 Dal Forno "Monte Lodoletta" Valpolicella Superiore (93JS). James Suckling: "Lots of pretty cooked fruit with plums and berries. Full body, blackberries, blueberries and hints of chocolate. Lots of fruit and new wood. Rich and impressive but good austerity underneath. Better in 2015." (12/2013)
This lot contains the following items:
2008 Dal Forno "Monte Lodoletta" Valpolicella Superiore (qty: 3)
End Date: Sep 29 2016 3:00PM PT